Bakery

We’ve got baking down to a science

ICL manufactures a complete portfolio of leavening acids which partner with baking soda to optimize the appearance, texture, and volume of the bakery product. These key ingredients in a baked good determine when carbon dioxide gas will be produced during the baking process. ICL works with customers to optimize timing and amount of gas production. ICL’s extensive product line can satisfy any labeling requirements. Selection of acids can be complex without an understanding of neutralizing value and how to add the leavening ingredients at the right levels in a baking mix. With the addition of Bartek acidulants to the ICL Food Specialties’ offerings, flavor, shelf life, and dough properties can all be enhanced.

Trends can be challenging. It can be quite difficult to replace sodium-based leavening acids and retain product volume and texture. The same applies to the removal of gluten or the addition of other ingredients. ICL experts work with customers to retain full functionality without sacrificing performance in new applications.

BEKABAKE^®, LEVN-LITE^®, LEVONA^®, MIANJIA^®, PY-RAN^®, PAN-O-LITE^®, BARTEK

Chemical leavening is a unique technology utilized for non-yeast baked goods. It is versatile with diverse applications in bakery mixes, refrigerated and frozen doughs, and baked goods for retail and foodservice. When formulating, it is important to consider the length of time for each step in the dough or batter preparation, from the point of mixing the ingredients to finished product coming out of the oven. ICL assists in managing this process to give optimal texture and volume.

– Bakery Senior Food Technologist – ICL Food Specialties

Our knowledge of leavening and baking technology allows us to create unique phosphate solutions to formulate around texture challenges. We understand the impact of formulating with calcium-, sodium-, or aluminum-based leavening agents. Bartek acidulants provide opportunity in addressing dough handling variability and balancing flavor.